Teliani Valley, Kakheti (Georgia) Kisi 2019

 Here is something completely unique in my experience.  It’s my first taste of Kisi, and it’s handled in the traditional Qvevri method, meaning it is aged in clay amphorae that are buried in the ground.  This wine spent six months there on the skins, and the result is aromas of dried stone fruit, pepper and pleasantly bitter orange rind that translate well on the palate.  There is a tannic feel that gives it some stuffing.  It’s more than a curiosity.  Try it with medium strength cheeses and dried fruit.